Fox fur coat salad with herring and mushrooms

Very simple, very festive, with a bright, rich taste! We cook the Fox fur coat salad with herring with fried mushrooms and onions. It turns out to be quite satisfying, saturated. And it looks just wonderful on any table: it stands out among other snacks, and therefore it is eaten first!

Ropotushka

Recipe author

Fox fur salad with herring and mushrooms

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Composition / ingredients

Servings:

Herring (salted fillet)

250

Champignons

200

Onion

Chicken eggs

Potatoes

Carrots

Vegetable oil (For frying)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 38 % 8 g

Carbohydrates 33 % 7 g

116 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a Fox fur coat salad with mushrooms? Prepare all the necessary ingredients. Take medium-sized champignons, snow-white color without spots, damage, rot smell. In addition to them, you can take absolutely any mushrooms. But if you take forest, keep in mind that many need to be boiled before frying.
Step 2:
Boil potatoes and carrots in a uniform. To do this, pour the washed tubers with cold water and cook for 20-25 minutes after boiling over medium heat. Wash the eggs with soap and cook them cool. To do this, pour them with cold water and cook for 10 minutes after boiling over medium heat. To clean the boiled eggs well, fill them with cold water. Cool everything completely and peel it.
Step 3:
Peel the onion, rinse and cut into small cubes. Heat a frying pan, carefully, so as not to get burned, pour vegetable oil on it and put the chopped onion. Fry, stirring occasionally, over medium heat until light golden brown.
Step 4:
Peel, rinse and finely chop the mushrooms. Add to the onion. Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time. Fry until all the liquid from the mushrooms evaporates. Cool it down.
Step 5:
Remove the dark films and bones from the herring. Cut the fillets into small cubes.
Step 6:
Since the salad is layered, it can be laid out in layers in a large salad bowl or in portions. I laid out the salad with the help of a cooking ring, but you can also carefully lay out the ingredients with a slide. Lubricate the bottom with a thin layer of mayonnaise. This is necessary in order to fasten the bottom layer and it will not crumble when it is eaten. Grate the potatoes on a coarse grater and put them on top of the mayonnaise. Tamp it down a little.
Step 7:
Brush a little with mayonnaise and put the herring in the next layer.
Step 8:
Then make a thin layer of mayonnaise again. Grate the eggs on a coarse grater and lay out the next layer, smear with mayonnaise.
Step 9:
Make the next layer of mushrooms with onions.
Step 10:
Smear a little mayonnaise and make the last layer of grated carrots and a large grater.

Put the salad in the refrigerator for at least 1 hour. I love it when it stays overnight or even longer. During this time, all the ingredients will "make friends" better and the salad becomes even tastier.

Before serving, decorate the salad as you wish.

Root vegetables are best washed with a brush or a hard sponge under running water.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.